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Favorite Gazpacho

I love fresh tomatoes.  Typically, I find they are best from either a local farmers market or from your garden if you have one.  This time of year, as the weather gets hot, I like to take these tomatoes and make a cold refreshing cup of gazpacho.  It is like a salad in a cup.  In fact, I just made my first batch of the year.  And what is there not to love about tomatoes?  

Anti-oxidants: lots of vitamin A and C and beta-carotene that act as anti-oxidants to neutralize free radicals

Blood Sugar Balance: they have chromium which helps glucose into cells to balance blood sugar levels - have hypoglycemic tendencies?

Vision: Vitamin A is good for those with poor night vision

Hair: Vitamin A is also great for strong and shiny hair

This recepie is a fairly easy one:

  • About 2 lbs of ripe tomatoes, cored and cut into chunks
  • 1 Italian frying (cubanelle) pepper or another long, light green pepper (like the Anaheim), cored, seeded and cut into chunks
  • 1 cucumber, about 8 inches, peeled and cut into chunks
  • 1 small mild onion (white), peeled and cut into chunks
  • 1 clove of garlic
  • 2 teaspoons of sherry vinegar
  • Salt to taste
  • 1/2 cup extra virgin olive oil, more to taste, plus more for drizzling

- Combine tomatoes, pepper, cucumber, onion and garlic in a blender.  Work in batches if needed.  Blend at high speed until very smooth (at least 2 minutes)

- Add in vinegar, 2 teaspoons of salt and olive oil and blend further

- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula.  Discard the solids.  Transfer to a pitcher and chill at least 6 hours.

- Before serving, can add a touch more salt and/ or vinegar to taste.  Add a few drops of olive oil on top for a nice touch.  




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